Methods of Treating Food with Heat Quiz

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What is the main reason for slowing down enzyme activity at low temperatures?

Improved food preservation

Increase in microbial activity

Decrease in microbial activity (correct)

Enhanced enzyme efficiency

Which temperature range is typically maintained during refrigeration for food preservation?

10 °C to 20 °C

0 °C to 8 °C (correct)

-18 °C to -35 °C

-10 °C to -18 °C

How does freezing help in food preservation?

Increasing enzyme activity

Promoting microbial growth

Reducing shelf life of foods

Inactivating microbes and enzymes (correct)

Which of the following is NOT preserved using refrigeration?

Bread Signup and view all the answers

What happens to moisture in food during the freezing process?

It solidifies into ice Signup and view all the answers

Why does packaging food help maintain its color, flavor, and texture during freezing?

To prevent moisture loss Signup and view all the answers

What is the purpose of dehydration in food products?

To inhibit the growth of microorganisms and impart long storage life Signup and view all the answers

How does dehydration differ from drying?

Dehydration can be done by drying, but drying does not always involve dehydration Signup and view all the answers

Why do foods like grapes and figs appear moist even after dehydration?

Because they lack good structure and have high sugar content Signup and view all the answers

How does the surface of food react during quick high-temperature drying?

It becomes dry and rigid before the center dries out Signup and view all the answers

What technology can be used to minimize changes like shrinkage during drying?

Utilizing appropriate technology Signup and view all the answers

How does natural sunlight aid in dehydration?

By quickening evaporation with moderate heat and killing microbes with ultraviolet rays Signup and view all the answers

What is the purpose of water-bath processing in canning?

To heat the food to the temperature of boiling water Signup and view all the answers

What is the main difference between water-bath processing and pressure processing in canning?

Water-bath processing heats food only to the temperature of boiling water while pressure processing heats food hotter than boiling water Signup and view all the answers

Why is pasteurization considered one of public health's most effective food safety interventions?

Because it eliminates pathogens in foods with mild heat treatment Signup and view all the answers

What types of foods are commonly pasteurized?

A variety of foods including dairy products and juices Signup and view all the answers

Who is credited with inventing pasteurization to prevent beer and wine from souring?

Louis Pasteur Signup and view all the answers

Why is pressure processing in canning capable of heating food hotter than boiling water?

Thanks to the pressure canner which increases the boiling point of water Signup and view all the answers

What is the main advantage of direct contact freezing over indirect contact freezing?

Faster freezing process Signup and view all the answers

Which type of freezer is characterized by having food materials separated from the refrigerant by a conducting material?

Indirect Contact Freezing Signup and view all the answers

What is the primary purpose of freeze-drying?

To preserve perishable materials or facilitate transport Signup and view all the answers

What is a common disadvantage of both direct and indirect contact freezers?

Frequent defrosting of plates required Signup and view all the answers

Which type of freezer requires the product to be completely surrounded by the freezing medium?

Direct Contact Freezing Signup and view all the answers

What characteristic distinguishes freeze-drying from direct and indirect contact freezing?

Involves reducing surrounding pressure and adding heat Signup and view all the answers

What is the key difference between pasteurization and sterilization?

Sterilization eliminates all microorganisms, while pasteurization eliminates only pathogenic microorganisms. Signup and view all the answers

Which microorganism is specifically mentioned as being destroyed by sterilization?

Clostridium botulinum Signup and view all the answers

How are packaged products sterilized before marketing according to the text?

By boiling them in water for about 30 minutes Signup and view all the answers

What is the impact of sterilization on heat-sensitive nutrients and proteins?

It significantly reduces their availability Signup and view all the answers

Who is credited with the discovery of pasteurization according to the text?